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Wednesday, 18 November 2015

Crustless Pumpkin Pie Soufflé

Enjoy these fluffy creations at breakfast or as a sweet evening snack.

Recipe by Janeva Eickhoff


  • 1 Ideal Protein Ready-to-Serve Caramel Pudding
  • 1/3 cup liquid egg whites
  • 1 Ideal Protein Plain Pancake mix, dry
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • Cooking spray
  • Walden Farms Caramel Syrup, optional

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine the baking powder and pancake mix; stir thoroughly to incorporate the baking powder throughout.
  3. Add the pre-made pudding, liquid egg whites, extract, and spice. Stir until mixed.
  4. Add the soufflé batter to 4 sprayed ramekins (3” diameter), dividing evenly. Set aside.
  5. Fill an 8” x 8” baking dish halfway with hot water; microwave 2-3 minutes or until boiling.
  6. Using hot pads, carefully take the baking pan out of the microwave and set on a work surface.
  7. Place each ramekin into the water bath making sure the water stays just below the lip of the ramekin. (eliminate some of the water if need be)
  8. Put the baking dish in the oven and bake 15 minutes. Cool 15-20 minutes.
  9. Drizzle with Walden Farms Caramel Syrup and enjoy.
TIP: The top will form a ‘crust’ and you will have some sinking of the soufflé in the center; this is normal.

Servings: 4 souffles = 2 unrestricted; 2 souffles = 1 unrestricted

Click on the janeva eickhoff tag for more recipes or purchase her book in store at LillyPad.

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